Instant Pot S’mores Cheesecake

July 31, 2019
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Created by
12 hours 55 minutes
Serves 6-8
INGREDIENTS:
  • Crust
  • 1 cup crushed graham crackers (about 1 sleeve)
  • 4 Tbsp cinnamon butter, such as Chef Shamy Honey Cinnamon Butter, melted
  • 2 Tbsp Harmons unsalted butter, melted
  • 1 dash Redmond Real Salt
  • 3 Tbsp flour
  • Cheesecake
  • 16 oz Harmons cream cheese, softened
  • 1/2 cup sugar
  • 2 Harmons eggs, room temperature
  • 1 pinch Redmond Real Salt
  • 1 1/2 Tbsp flour
  • 1/3 cup Harmons heavy cream
  • 2 tsp pure vanilla
  • 1/4 cup milk chocolate chips
  • 1/4 cup white chocolate chips
  • 1/2 cup mini marshmallows
  • Topping
  • 1 cup Harmons sour cream
  • 2 pkgs Chocolate Conspiracy chocolate
  • Marshmallows
  • 3 whole graham crackers, divided
DIRECTIONS:

Combine all crust ingredients and press into a 7" springform or push pan. Freeze while preparing cheesecake batter.

Using a hand mixer or whisk, combine softened cream cheese and sugar. Add eggs, one at a time, incorporating each completely before adding the next. Add salt, flour, cream, and vanilla and blend completely.

Remove the crust from the freezer and add chocolate chips and mini marshmallows to the crust. Distribute evenly. Pour the cheesecake batter into the crust and tap the pan to remove any air bubbles. Tightly cover the pan with foil.

To the Instant Pot or pressure cooker, add one cup of water and the trivet. Place hte springform pan or the push pan on the trivet (if the pan has a handle) or a silicone pressure cooking sling. Alternatively, create a foil sling by folding a 24" piece of heavy duty foil into a rectangle that is 2"-3" wide. Place the cheesecake on the sling and place in the Instant Pot onf the trivet.

Pressure cook on manual high pressure for 45 minutes with a 10 minutes natural pressure release. Carefully remove the foil to avoid spilling water on the surface of the cheesecake. The center should still be slightly jiggly. If necessary, blot the tops of the cheesecake with a paper towel to absoreb any residual liquid. Let cool ro room temperature, then refrigerate overnight to set completely.

Slide a warm knife around the edges of the cheesecake to loosen, then remove from the pan. Add one cup of sour cream to the top of the cheesecake, then decorate the top of the cheesecake with large marshmallows, mini marshmallows, Chocolate Conspiracy chocolate, chocolate chips, and graham crackers. Brulee the marshmallows with a brulee torch before adding to the top of the cheesecake if a toasty, roasted marshmallow is desired.

 

Find more recipes from Lisa Childs on her blog.